Roast Salmon With Leeks Onions (Printable)

Roasted salmon with leeks, onions, and vibrant parsley dressing. Gluten-free, ready in 40 minutes with easy cleanup.

# What You Need:

→ Fish & Vegetables

01 - 4 salmon fillets (about 5.3 oz each), skin-on
02 - 2 large leeks, trimmed and sliced into 1/2-inch rounds
03 - 1 large red onion, sliced into wedges
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 1 lemon, sliced

→ Parsley Dressing

08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon Dijon mustard
11 - 1 teaspoon capers, drained and chopped
12 - 1/2 teaspoon lemon zest
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange the leeks and red onion in a single layer on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast the vegetables for 10 minutes until they begin to soften.
04 - Remove the baking sheet from the oven. Nestle the salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to the oven and roast for 12 to 15 minutes, or until the salmon is just cooked through and vegetables are tender.
06 - In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. Stir well and season with salt and pepper to taste.
07 - Transfer the roasted salmon and vegetables to serving plates. Spoon the parsley dressing generously over the salmon and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means you can have dinner on the table and the kitchen cleaned up in under an hour.
  • The parsley dressing is so good you'll want to spoon it over everything else in your fridge for the next three days.
  • It looks impressive enough for company but forgiving enough for a weeknight when you're half distracted.
02 -
  • If your salmon fillets are thicker than an inch, add a few extra minutes to the roasting time and check for doneness with a fork.
  • Don't skip the step of roasting the vegetables first; it makes all the difference in getting them tender and golden instead of steamed and sad.
03 -
  • Use a rimmed baking sheet to catch any juices and prevent spills; a flat sheet will let everything run off and smoke up your oven.
  • Let the salmon rest for a minute after it comes out of the oven so the juices redistribute and the fish stays moist when you plate it.
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